Toasted Oat And Barley Crumble - cooking recipe

Ingredients

200 g pearl barley
1 liter chicken stock
5 g salt
50 g rolled oats
20 g butter
4 g chopped thyme
100 g sugar
45 g egg whites
5 g salt
salt (to taste)

Preparation

Bring barley, stock and salt to a boil in a medium pot.
Reduce heat, and cook at a simmer for 20 minutes or until done.
Meanwhile, in a heavy bottom pan, add oats, thyme, pepper and butter. Toast to a light brown, then remove from heat and allow to cool.
Strain and cool barley after it is cooked.
Heat oven to 350 degrees F.
Add toasted oats and barley to a mixing bowl. Add sugar and egg whites.
Mix gently to create a sandy consistency.
Bake on parchment or non-stick mat.
While baking, stir the cooking mixture every 5-7 minutes. Bake until the mixture is golden and appears dry, about 15-20 minutes.
Allow to cool and break apart as desired. Season with salt as desired.